The color difference is apparent

It all started last week; when I asked DF, my husband to please go to Hannah’a farm to  pick up four dozen fresh eggs. He was less than enthusiastic, in fact he was perplexed as to why I wanted to drive 30 extra miles for some eggs. I explained there is nothing quite like an egg freshly laid. He reluctantly and kindly drove to the farm for the four dozen eggs.

The breed of the hen determines the color of her eggs. Nutrient levels are not significantly different in white or brown shell eggs.

Saturday DF was still wondering why would anyone drive 30 extra miles for eggs. I decided rather than try to explain verbally; I would crack an organic store bought egg and crack the organic farm fresh egg. They say a picture is worth a thousands words:

Left: Store bought egg (yellow color) Right: The farm fresh egg (orange color)

I had proven my point, but also had two eggs that needed to be used; I thought I would go the extra heat and cook DF my special Sunny Side-Up Eggs, now not only would he be able to see the difference but taste as well.

Special Sunny Side Eggs:

50 grams/ 2 large eggs

14 grams/ 1-Tablespoon beurre noisette, (brown butter)

1-teaspoon vanilla extract

1/2- teaspoon salt

1-teaspoon pepper

Pinch cinnamon

1-Tablespoon Italian parsley, or any fresh herb chopped coarse

Prepare your mise en place.

Mise en place

In a heavy bottom saucepan heat the beurre noisette over medium-low heat.

Beurre noissette

 Carefully slide the eggs from the egg dish into the heated butter. Add vanilla, pepper, salt, and cinnamon. Cook over medium low heat till

the eggs are cooked to your personal preference. Sprinkle with fresh herbs and serve.

Cook eggs to preference

DF likes his eggs to be cooked medium rare; the white around the yolk to be completely cooked

He finally conceded farm fresh eggs have a superior quality as you can tell.

Voila!